香蕉蛋糕 | Banana Bread


Ingredients | 材料 (以公克為單位)

  • 85g / All Purpose Flour 通用麵粉

  • 85g / Almond Flour 杏仁細粉

  • 3/4 小匙/ Baking Soda

  • 1/2 小匙 / Baking Powder

  • 1 小匙 / Rock salt 喜馬拉雅岩鹽或一般家用鹽

  • 1 Stick (110g) / Unsalted butter, at room temperature 回到室溫的無鹽奶油

  • 90g / Light Brown sugar細紅糖, 也可以用coconut sugar椰子糖來做

  • 100g / 2 Eggs (室溫)

  • 1 小匙 / Vanilla Paste or Vanilla Extract

  • 25g / Creme Fraiche 法國酸奶油

  • 250g / Mashed Ripe Banana 熟透了的香蕉, 用叉子搗成泥

Directions | 作法


1. 將麵粉, 鹽, baking soda, baking powder 過篩, 拌入杏仁細粉, 放在一旁備用

Sift the cake flour, salt, baking soda, and baking powder into a medium bowl and whisk together.


2. 將回到室溫的奶油以中等速度攪拌到大約蛋黃醬的稠度後, 加入糖打發,大約2分鐘。打發後的奶油 加入雞蛋 (一個攪勻後再加另一個) 和香草精攪拌均勻。

In the bowl of a stand mixer fitted with the paddle attachment, place the butter, and mix on medium-low speed until the butter has the consistency of mayonnaise. Then, add the sugar and mix for 2 minutes, until fluffy. Scrape down the sides of the bowl, and add the eggs (one at a time) and vanilla. Mix on low speed until combined.


3. 將 (1) 的混合粉加入(2),以低速混合均勻 (注意不要過度混合)。 加入香蕉泥和法國酸奶油,低速混合約30秒。

In two additions, add the dry ingredients, mixing on low speed for 15 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the creme fraiche and banana and mix on low speed for 30 seconds.

4. 蛋糕模鋪上烤盤紙, 將麵糊倒入模型中, 用鋁箔紙或保鮮膜將模型蓋好並冷藏至少8小時

Line the 9X5 loaf pan with parchment paper. Transfer the batter to the loaf pan and refrigerate 8 hours.

5. 烤箱預熱至425 度, 將蛋糕放入烤箱後降低溫度至325度, 烤約50分鐘, 烤倒表面呈金黃色, 竹籤插入拿起沒有麵糊沾黏即完成

Preheat the oven to 425ºF. Place the pan into the oven, lower the oven temperature to 325ºF, and bake for 50-60 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.


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